These pancakes stand on their own (Coco prefers them with no syrup, no powdered sugar, just as they are), but they are also good with a smear of butter and syrup. You can use any kind of blueberries in these pancakes (fresh, frozen, canned) but I like them best with the little wild blueberries that flourish in Maine and Eastern Canada. Wild blueberries have condensed blueberry flavor and you can find them bagged in the freezer section of many grocery stores. I get them at Trader Joe's.
1 cup All-Purpose Flour
2 Tablespoons Sugar
1 teaspoon Baking Soda
1/2 teaspoon Kosher Sea Salt
1/2 cup Sour Cream
1/2 cup Whole Milk
1 large Egg
2 Tablespoons melted Butter (unsalted or salted)
3/4 cup Blueberries
Whisk dry ingredients in a medium bowl until well blended.
In a blender or food processor liquify: sour cream, milk, eggs and vanilla.
Whisk sour cream mixture into the dry ingredients.
Add melted butter to the batter and whisk until smooth.
Stir blue berries.
Brush a light coating of oil on the bottom of a heavy griddle or pan over medium heat.
Working in batches, pour or spoon 2 tablespoons of batter into hot pan to form pancakes. Cook until bottoms are golden and batter edges bubble. Turn pancakes and cook until pancaked is puffed and golden on the second side. You can ensure it is cooked through by inserting a toothpick into the thickest part. Toothpick should come out clean.
Serve immediately or transfer to a warm oven to hold temperature.
Lightly re-oil griddle and repeat as above.
Serve with additional roasted strawberries and syrup.
*Makes approximately 12 - 3" pancakes